My Family's Yogurt Pancakes

Author Notes

Every time I make these pancakes I conjure up many happy mornings spent with my family. I recently shared them with my boyfriend and he continues to talk about them. I feel as if every family has their own "special" pancake recipe. I love using Straus creamery, and being from the Bay Area, I love supporting local farmers. —hope.thurman

Serves
15-20 small to medium sized cakes

Ingredients

1 cup
plain yogurt

1
egg

2 tablespoons
Safflower Oil

1 cup
flour

1 tablespoon
sugar

1 teaspoon
baking powder

1/2 teaspoon
baking soda

1/2 teaspoon
salt

salted butter

In This Recipe

Directions

Combine the yogurt, egg and oil in a medium bowl. Whisk well. (I use non-fat plain yogurt. I love the tartness and I've found that whole yogurt gives a different texture in the final product that's not as good as non-fat. I promise, you'll get all the fat you need in the butter added to the pan.)

In another small bowl mix the flour, sugar, baking powder, baking soda, salt (I use anywhere from 1/2 to 1 tablespoon sugar. If you're using vanilla or another type of yogurt, don't add the sugar, they'll be too sweet. I like the tartness of the yogurt so I usually only add a little sugar. And I also add a pinch more salt because I'm a bit salt crazy). Add to yogurt mixture and mix well, making sure all the flour is combined. Let stand for at least 5 minutes until it looks as if the batter has almost risen.

Heat griddle or pan on the stove on medium-low heat. Make sure the pan is hot enough, but not too hot. Drop about a half of stick of salted butter on a griddle or in a pan. Make sure it sizzles, but doesn't brown. Take a tablespoon and drop spoonfuls of batter down. The batter should be a bit thick. Don't make them too big; about half the size of the palm of your hand. When bubbles appear in the batter in the cake, flip with a small spatula (anywhere from 7-12 minutes, depending on the perfection of your hot griddle). Cooked side should be a golden brown, cripsy and firm. While the other side finishes cooking, drop a slice of butter on each cake. Once it melts, serve on a warmed plate, hot, with vermont maple syrup and more butter if desired.

Make in batches and store in a low 150 degree oven if serving for more than 2 people. Great with maple bacon and/or chicken apple sausage.

Thank you for the corrections. I used a griddle built in the center of our very old Chamber's cooktop for these pancakes this morning! I let the gas griddle heat up on medium for several minutes before melting the butter and adding the batter . When the butter hit the heavy griddle it started foaming so I eased the chunk over the entire griddle surface and cooked 3/4 of the recipe in very small pancakes all at once! My husband and our doggies were standing around the griddle so we devoured them together quite quickly! Delicious!!!!

You must allow me to comp you a bottle of maple syrup!! I'm SO sorry. This is the first recipe I punched in and I had trouble with my mouse pad and the measurements. I got mixed up with the sugar and the salt! Sugar is supposed to be a tablespoon and salt is supposed to be 1/2 teaspoon. I"M SO SORRY!! Please give me your address!!

Your pancakes sound delicious....using Straus yoghurt is a great move...the best ! (ps: it says under comments that I am logged in as Antonia James... whom I greatly admire...but I am actually dymnyno)